Mascarpone is a mild, soft, butter-like cheese that adds a rich creaminess to this bake recipe. Softened cream cheese can be substituted.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.

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  • Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.

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  • Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.

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  • In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

Nutrition Facts

413 calories; 26 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 82 mg cholesterol; 278 mg sodium. 356 mg potassium; 37 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 6171 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

Reviews (2)

38 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
12/18/2013
What kind of noodles?
Rating: Unrated
10/28/2013
Really good! My picky eater 10-year old and my vegetable-hating husband loved it too. They even asked for more. The creamy marscapone and the carmelized shallots made it. The only change I made was to use a lesser amount of dried parsley instead of the fresh because I was out of fresh parsley. Nice enough for company.